Chocolate Fudge Cake
Baked Eggs with Creamy Spinach & Ham
By :Williams Sonoma Book 2 |

This easy all-in-one breakfast is the perfect companion to a thick slice of toasted sourdough or country bread. You can skip the ham, or try it with Canadian bacon or crispy pancetta instead.
Course | Breakfast |
Cuisine | Modern |
Difficulty | Easy |
Browse Category | Breakfast |
Duration | 15-30 min |
Cooking Technique | Pressure Cook, Sauté |
Main Ingredient | Ham, Heavy Cream, Shallots |
Prep Time | 5 minutes |
Cook Time | 19 minutes |
Servings |
4 servings
|
Ingredients
- 4 tbsp unsalted butter
- 1 tbsp chopped shallot
- 4 ounces sliced ham cut into
1/2-inch pieces - 1 lb baby spinach
- 1/3 cup heavy cream
- kosher salt
- freshly ground black pepper
- 4 large eggs
- chopped fresh flat-leaf parsley for serving (optional)
- Crusty bread for serving
Ingredients
|
Instructions
- Select Sauté on the Instant Pot® and heat
2 tablespoons of the butter. Add the shallot and cook, stirring occasionally, until just softened, about 1 minute. Add the ham and cook, stirring occasionally, for 2 minutes. Add the remaining butter and the spinach and cook until the spinach is wilted, about 5 minutes. Add the cream and1/2 teaspoon salt and cook until most of the liquid has been reduced, about 15 minutes. Add1/4 teaspoon pepper and taste, adjusting seasoning as desired. - Press the Cancel button to reset the program. Make four wells in the spinach and carefully crack one egg into each well. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 1 minute at low pressure.
- Turn the valve to Venting to quick-release the steam. When the steam stops, carefully remove the lid. Transfer each egg on a bed of spinach to a plate, top with parsley, if using, and more pepper, and serve with a slice of crusty bread.
Williams Sonoma Book 2
From nutritious breakfasts to decadent desserts, Everyday Instant Pot presents a go-to collection of delicious, well-tested recipes for anytime cooking with an electric pressure cooker.
The Instant Pot has become an instant classic, a must-have item for home cooks everywhere. Everyday Instant Pot presents an indispensable collection of well-curated recipes that are easy to follow and yield delicious, consistent results. From comforting classics like One-Pot Bolognese, French Dip Sandwiches, and Texas Beef Chili, to lighter fare such as chicken braised with citrus and olives, gingery salmon, and zesty and bright wild rice salad, you’ll find plenty of inspiration for getting the most out of your pressure cooker.
The well-tested recipes include all the basics—like yogurt, eggs, jam, rice, beans—as well as dishes for every meal of the day. You’ll learn the fundamentals and benefits of cooking various cuts of meat—such as pork shoulder, chicken thighs, or beef chuck—in an Instant Pot. Along with a basic cooking method for each cut as well as a selection of flavor profiles—such as Korean, Mexican, Indian, Thai, and Mediterranean—that work well with it and suggestions for serving. With this comprehensive “building block” approach, and collection of inspiring recipes to draw on, you’ll become an Instant Pot expert in no time.
The Instant Pot has become an instant classic, a must-have item for home cooks everywhere. Everyday Instant Pot presents an indispensable collection of well-curated recipes that are easy to follow and yield delicious, consistent results. From comforting classics like One-Pot Bolognese, French Dip Sandwiches, and Texas Beef Chili, to lighter fare such as chicken braised with citrus and olives, gingery salmon, and zesty and bright wild rice salad, you’ll find plenty of inspiration for getting the most out of your pressure cooker.
The well-tested recipes include all the basics—like yogurt, eggs, jam, rice, beans—as well as dishes for every meal of the day. You’ll learn the fundamentals and benefits of cooking various cuts of meat—such as pork shoulder, chicken thighs, or beef chuck—in an Instant Pot. Along with a basic cooking method for each cut as well as a selection of flavor profiles—such as Korean, Mexican, Indian, Thai, and Mediterranean—that work well with it and suggestions for serving. With this comprehensive “building block” approach, and collection of inspiring recipes to draw on, you’ll become an Instant Pot expert in no time.
All recipes by : Williams Sonoma Book 2
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